Roasted Brussels Sprout Salad with Sweet Potatoes & Honey Mustard Dressing #easyrecipe #veggies

This Roasted Brussels Sprout Salad is anything but boring. We’re roasting Brussels sprouts and sweet potatoes until golden and caramelized, adding crispy bacon and pecans, then finishing with a tangy-sweet honey mustard dressing. It’s the perfect balance of savory, sweet, and smoky—ready in under an hour.

Great as a weeknight side or a standout dish for cookouts and family dinners.

👇 Full recipe below a d in the blog: https://thesaltycooker.com/roasted-brussel-sprout-salad-with-honey-mustard-dressing/

Ingredients
• 3 cups Brussels sprouts (about 1 bundle)
• 3 cups sweet potatoes (about 2 medium), cubed
• 3 strips thick-cut bacon, sliced
• ½ cup chopped pecans
• ½ cup honey mustard dressing (see below or use store-bought)
• 1 tsp kosher salt
• ¼ tsp black pepper
• 3 tbsp olive oil

Honey Mustard Dressing:
• ⅓ cup hot honey
• 2 tbsp Dijon mustard
• 2 tbsp yellow mustard
• 1½ tbsp apple cider vinegar
• Pinch of salt

Instructions
1. Preheat oven to 400°F.
2. Slice Brussels sprouts in half and cube sweet potatoes to 1-inch pieces.
3. Add sprouts and sweet potatoes to a baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread in a single layer.
4. Add chopped bacon to one side of the baking sheet.
5. Roast for 20–25 minutes, or until bacon is crisp and veggies are fork-tender.
6. Remove from oven, sprinkle with chopped pecans, and roast for another 5 minutes.
7. Transfer to a bowl, toss with honey mustard dressing, and serve warm.

Dressing:
Whisk all ingredients together until smooth. Pour over roasted mix and serve warm.

Substitutions:
• Vegetarian: Use tempeh or plant-based bacon
• Nut-Free: Swap pecans for sunflower or pumpkin seeds

This is the only way I can get my husband to eat Brussels sprouts. I add some sweet potato to help balance that Brussels sprout flavor. And then of course bacon because who doesn’t love bacon? That adds a great saltiness. And then I add pecans to have a nice crunch to it. Once done, I add some honey mustard dressing to it. Toss it and enjoy.